August 13, 2009 (Follow-up)

August 12, 2009 (Critical Procedures)

• 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator.
  Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: egg roll=43-F, raw chicken = 42=-f, raw mussels=67-F, raw clams = 58-F,
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. (Mussels and clams discarded, other remaining items were iced)
• 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. A bottle detergent was stored in food storage area.
  All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

March 12, 2009 (Routine)

• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw chicken stored above vegetables in the walk-in refrigerator.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(4) - Corrected During Inspection Critical Uncovered food containers noted on the dry storage shelving in the kitchen.
  Foods shall remain covered at all times. Cover food containers properly during storage to prevent contamination.
• 3-302.12 - Corrected During Inspection Food items that are not easily identified by appearance were not properly labeled in English.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled in English in addition to any other language..
• 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: Large ice scoop stored directly on top of ice machine after use. A knife stored between refrigerator and storage rack.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity:
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper using a calibrated food temperature measuring device:egg cake, fried rice, fried chicken, baked salmon, chicken on stick,
  Reheated ) Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:clams, raw chicken inside the walk-in coolers.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: Reach-in refrigerators in the kitchen.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exterior side surfaces of deep fryers and stoves have grease build up. Interior surfaces of deep fryer compartments have grease build-up.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-904.13(A) - Preset tableware was observed unprotected from contamination on dining tables.
  Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
• 6-202.15(A)(1)-(3) - The back door was kept open for ventilation and opening is not protected by a screen or other effective means.
  Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
• 6-301.11 - Observed that hand soap was not provided at the soup prep station handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at the cookline handwashing sink in the kitchen .
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-305.11(A) - Corrected During Inspection Employee jacket found on food storage.
  Provide separate dressing rooms for employees to keep their cloths and other personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
• 6-501.113(A) - Corrected During Inspection Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Mop stored near the ice machine.
  Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
• 6-501.12(A) - Observed that the floor inside the walk-in cooler and under cooking area and dry storage areas is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottle containing cleaning chemical solution was not labeled.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

July 22, 2008 (Follow-up)

• 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw duck over raw shellfish in the walk-in refrigerator.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING INSPECTION): The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Soup station: shrimp dumpling, 60F. Note: Cooked immediately.2) Right 2 door reach-in prep top: raw chicken, 47F; raw beef, 47F; tofu, 47-55F. Note: Moved to walk-in for immediate cooling.3) Right 2 door reach-in: fried tofu, 48F; noodles, 48F. Note: Moved to walk-in for immediate cooling.4) Cold buffet: sliced honeydew (recently sliced), 74F. Note: Removed.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.

July 03, 2008 (Critical Procedures)

• 2-401.11(A) - Corrected During Inspection Critical (REPEAT): Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-203.12(A) - Corrected During Inspection Critical (REPEAT): Tags missing from the molluscan shellfish cases in the walk-in. Note: Cases not supplied with the tags were returned to the supplier as they were received a new shipment during this inspection.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-302.11(A)(1) - Critical (REPEAT): Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:1) Walk-in: raw chicken over tofu; raw shell eggs over mushrooms2) Reach-ins: raw pork over sprouts3) Walk-in freezer: raw chicken over bread
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Critical (REPEAT): Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw pork in the walk-in freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.14(A)(1) - Corrected During Inspection Critical Lo mein is not being adequately cooled to prevent the growth of harmful bacteria. Observed lo mein in the reach-in prep refrigeration measuring 65F and 58F. Based on the conversation with the person-in-charge, it was determined that the lo mein was cooked 5 hours prior. Note: Discarded.
  Cooked potentially hazardous foods (time/temperature control for safe food) shall be cooled: 1. within 2 hours from 135F to 70F and, 2. within a total time of 6 hours from 135F to 41F or below.
• 3-501.16(A)(1) - Corrected During Inspection Critical (REPEAT): The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: frog legs stored at room temperature on a top shelf at the prep line, 88F. Note: Discarded.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Critical (REPEAT) (CORRECTED DURING INSPECTION): The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) Soup display: shrimp ball, 58F; shrimp, 73F; beef, 58F; tripe, 55F. Note: Discarded.2) Sushi prep top: eel, 42-52F. Note: Moved into refrigeration for immediate cooling.3) Left reach-in and prep top: chicken on stick, 47F; sweet n sour chicken, 47F. Note: Moved into different refrigeration for immediate cooling.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 7-102.11 - Corrected During Inspection Critical Observed an unlabeled spray bottle of a chemical solution.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

May 13, 2008 (Follow-up)

• 46-36(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.
• 5-501.111 - Repeat The front most dumpster is missing the left door.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 5-501.115 - Repeat Liquid and grease laden waste were observed adjacent to the refuse containers outside the facility.
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.

February 01, 2008 (Follow-up)

• 3-302.11(A)(1) - Critical Repeat (CORRECTED DURING INSPECTION): Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1. Walk-in refrigerator: raw chicken over vegetables, raw pork over large containers of sauce2. Left 2 door reach-in: raw chicken over box of plantains
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: Buffet: sweet n sour chicken, 103-130F
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING INSPECTION): The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Ice bath at hot pot station: shrimp dumpling, 48F.2. Left 2 door reach-in: raw chicken, 48F; flounder, 47F; sweet n sour chicken, 47F. Note: Foods at these locations for less than 2 hours so moved to adequate refrigeration for cooling.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: Leftmost 2 door reach-in prep unit observed with an ambient air temperature of 49F and food temperatures between 47-48F. Observed an accumulation of ice at the back of the unit.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 5-501.111 - Repeat The frontmost dumpster is missing a side door. Note: It was stated that this issue has been brought to the attention of the property management company.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 5-501.113(B) - Corrected During Inspection Repeat All outside refuse containers were observed with the doors left open.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.

January 28, 2008 (Critical Procedures)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed a food employee wash his hands without using soap and washing less than 20 seconds.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils at the cookline.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-203.12(A) - Corrected During Inspection Critical Repeat Observed a case of oysters that was missing its tag. Note: discarded.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the following locations: cookline, sushi reach-in, walk-in freezer, walk-in refrigerator.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Observed raw chicken stored over raw pork in the walk-in refrigerator and raw duck over raw shrimp mix in the hot pot station reach-in.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING INSPECTION): The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1. Thawing in stagnant water by the dishmachine: duck, 59-60F2. Ice bath at hot pot station: shrimp dumpling, 50F3. In left reach-in at cookline: tripe, 60F4. Cold buffet: sliced melon, 48-51F; sliced pork, 51F; sliced beef, 51FNOTE: Items discarded or moved to refrigeration for cooling.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(B) - Corrected During Inspection Critical Repeat Observed raw shell eggs stored at room temperature under a prep table, at the bakery station and cookline.
  Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45F or less.
• 3-501.19(B)(1)-(4) - Corrected During Inspection Critical Repeat The following food items for which time rather than temperature is being used as a control were not marked with any times: mussels, fried flounder and chicken on a stick on the buffet. Note: Discarded.
  If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
• 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: knives stored in the unclean crevice between prep surfaces at the cookline.
  Equipment and utensils shall be clean to the sight and touch.
• 4-703.11(C) - Corrected During Inspection Critical Observed an employee "wash" a bowl that just had raw beef inside it, with water only.
  Ensure that all food contact surfaces are properly washed, rinsed and sanitized.

January 18, 2008 (Routine)

• 2-102.11(C) - Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-102.11(C) - Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) being cooled.
  The Person in Charge or certified food manager shall know the following: 1) Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours.
• 2-102.11(C) - Critical The person in charge was unable to explain the significance of the relationship between maintaining the time and temperature of potentially hazardous food items and the prevention of foodborne disease. Many potentially hazardous food items were observed stored at room temperature during the inspection. The CFM stated multiple times that it was acceptable for food items to stay at room temperature because they were delivered this morning (multiple hours prior),
  The Person in Charge or certified food manager shall be aware that foodborne illness can be caused by temperature abuse of foods, especially if left out at room temperature for extended periods of time. Cold foods shall remain at 41F or below and hot foods at 135For above.
• 3-202.15 - Corrected During Inspection Critical The following food items from damaged packaging were found offered for sale or service: heavily dented can stored with undamaged ones.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-203.12(A) - Corrected During Inspection Critical Repeat Observed a case of oysters missing the shellstock tag. Also observed a container of shucked oysters missing their shellstock tag. NOTE: Both containers were discarded.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-302.11(A)(1) - Critical Repeat Observed the following raw animal food stored over ready-to-eat food: 1. Raw shell eggs over rice at room temperature at the cook line2. Raw chicken stored over vegetables and sauces in the walk-in refrigerator. Raw fish stored over cooked items in the walk-in refrigerator.3. Raw meat items stored over miscellaneous RTE foods in the walk-in freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw fish in the 2 door reach-in prep along the wok line.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: spray bottle of water.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-303.12(A) - The following packaged food was found stored in direct contact with ice: creamers at beverage station.
  Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water.
• 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity: lining cutting boards.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Food stored on the floor in the walk-in freezer, refrigerator and in the kitchen/prep areas.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-305.14 - Corrected During Inspection Food is subject to environmental sources of contamination during preparation. Observed multiple trays and large bowls stored on top of trash cans during food preparation.
  During preparation, unpackaged food shall be protected from environmental sources of contamination.
• 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: duck in stagnant water in the prep sink by the dishmachine and seafood items in bowls of stagnant water under prep tables.
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.16(A)(1) - Critical Repeat (CORRECTED DURING INSPECTION): The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1. Room temperature along the cookline; rice, 95-132F: Note: Placed in refrigeration for immediate cooling.2. Buffet: egg foo young, 114F; sweet and sour chicken, 122F; squid, 115-123F; chicken (heat lamp), 114F. Note: Removed for reheat or discard.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING INSPECTION): The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Ice bath: creamer, 47F. Note: Discarded.2. "Hot Pot" Station: shrimp dumplings, 48-59F. Note: Iced immediately3. Buffet: sliced pork, 51F, 53F; cut melon, 54F. Note: Discarded.4. Room temperature: peking duck, 60F; chicken, 54F; squid, 57F. Note: Placed in refrigeration.5. Thawing in stagnant water: duck, 64F. Note: Placed in refrigeration.6. Prep top: egg roll, 45F. Note: Placed in refrigeration.7. Reach-in along wok line: chicken on a stick, 47F; lo mein, 48F. Note: Kept in refrigeration for cooling.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(B) - Corrected During Inspection Critical Observed raw shell eggs stored at room temperature along the wok line and under prep shelving.
  Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45F or less.
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: eggrolls, sweet and sour chicken, ribs, roast pork
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/18 they shall be date marked with a "use by" date not exceeding 1/24.
• 3-501.19(B)(1)-(4) - Corrected During Inspection Critical The following food items for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: sushi rice and mussels on buffet. Note: Discarded.
  If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
• 4-501.12 - The cutting boards along the wok line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: 1. Cutting board stored on the floor2. Knife stored in the unclean crevice at the cookline
  Food contact surfaces shall be stored to avoid contamination.
• 5-205.15(B) - Corrected During Inspection Observed the handsink at the wok line with the hot water turned off.
  All handsinks shall be supplied with at least 100F water at all times.
• 5-501.111 - Observed the frontmost dumpster missing a side door.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• 5-501.113(B) - Corrected During Inspection Observed an employee discard trash in a dumpster and leave the side doors open. Also, observed 3 uncovered soy sauce buckets filled with oil left beside the large grease container.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-202.15(A)(1)-(3) - Corrected During Inspection Observed the back door propped open with a rock and opening is not protected by a screen or other effective means.
  Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink (wok line).
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink (wok line).
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees (wok line).
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-302.11 - Corrected During Inspection Observed that toilet tissue was not provided at each toilet (employee restroom).
  Provide toilet tissue at each toilet to minimize hand contact with fecal waste.
• 6-501.12(A) - Observed that the floor under the wokline is in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Corrected During Inspection Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-102.11 - Critical Observed an unlabeled spray bottle of a cleaning solution.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

September 05, 2007 (Follow-up)

• 3-203.12(A) - Corrected During Inspection Critical Repeat Observed 4 cases of fresh oysters. 3 of the 4 had the tags attached to the cases. Note: The unlabeled case was discarded.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw duck over vegetables in the walk-in refrigeration unit.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-501.16(A)(1) - Critical Repeat (CORRECTED DURING INSPECTION): The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: Buffet: chicken on a stick, 92-118F; chicken wing, 112-137F; flounder, 127-137F; mussels, 115F. Note: All items discarded. See comments for Time as a Public Health Control agreement.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING INSPECTION): The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Buffet: sliced melon, 63F; sliced tomato, 58F; chicken feet, 61F; sliced chicken, 60F; pork, 57F; beef, 60F. Note: Items discarded.2. Soup station: shrimp wonton, 58-60F. Note: Iced for cooling.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.

August 23, 2007 (Other)

August 22, 2007 (Critical Procedures)

• 2-102.11(C) - Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 2-102.11(C) - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing food-contact surfaces of equipment (food sinks).
  The Person in Charge or certified food manager shall know that all equipment, utensils, and surfaces shall be cleaned first using hot water and soap to remove visible soil and then sanitized using an approved sanitizer (Chlorine, Quaternary Ammonium Compound, or Iodine) to reduce the number of pathogenic bacteria.
• 2-102.11(C) - Critical The person in charge was unable to explain the significance of the relationship between maintaining the time and temperature of potentially hazardous food items and the prevention of foodborne disease. Even though the walk-in refrigeration unit was not holding proper temperatures the day prior and food items that had been in the unit since yesterday measured 48-50F, the PIC was uncertain of the appropriate corrective actions to take for the temperature abused food items. Also saw multiple examples of foods left at room temperature and improper thawing, causing items to be in the danger zone for extended periods of time.
  The Person in Charge or certified food manager shall be aware that foodborne illness can be caused by temperature abuse of foods, especially if left out at room temperature for extended periods of time. Cold foods shall remain at 41F or below and hot foods at 135For above.
• 2-102.11(C) - Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when being cooled.
  The Person in Charge or certified food manager shall know the following: Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours.
• 2-401.11(A) - Corrected During Inspection Critical Food handlers were observed drinking from an uncovered beverage containers while in the kitchen.
  Food employees may drink only from a covered container using a straw.
• 3-202.15 - Corrected During Inspection Critical The following food items from damaged packaging were found offered for sale or service: dented cans stored with undamaged ones.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-203.12(A) - Critical Tags missing from the molluscan shellfish containers.
  Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
• 3-203.12(B) - Critical The tags for the molluscan shellfish are not being retained for 90 days.
  The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
• 3-302.11(A)(1) - Critical (CORRECTED DURING INSPECTION): Observed the following raw animal food stored over ready-to-eat food:1. Reach-in prep: raw shrimp over vegetables2. In preparation: raw shell eggs over vegetables at wokline3. Walk-in refrigerator: raw chicken and eggs over cooked items4. Walk-in freezer: raw pork over cooked chicken
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Walk-in freezer: raw chicken over raw shrimp and raw beef over raw shrimp
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: limes at the beverage station and pans of cooked peanuts near the peking duck station.
  Foods shall remain covered at all times.
• 3-501.14(A) - Corrected During Inspection Critical The following cooked food items are not being adequately cooled according to the time and/or temperature requirements of 135F to 70F within 2 hours: General Tso's left at room temperature for more than 2 hrs, 74F. Note: Item discarded.
  Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F or below.
• 3-501.16(A)(1) - Critical The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1. Buffet: chicken wing, 112-150F; chicken breast, 97-107F; pork, 105-133F; chicken under heat lamp, 88-90F. (Removed from buffet for discard or reheating)2. Room temperature: General Tso's chicken, 88-99F. (Half placed in refrigeration unit and cooled to 41F by the end of the inspection, half was left at room temperature and measured 74F - see cooling violation).
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Critical The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1. Buffet: sliced beef, 55-62F; chicken feet, 58-65F; chicken slices, 59-60; pork, 60F; sliced melon, 59F; sliced tomato, 58F. Note: Items removed from buffet for cooling.2. Walk-in - (Items made the day prior) eggroll, 50F; sweet and sour chicken, 48-50F; pork, 49F; milk, 48F; pudding, 48F; pork, 47-48F; ribs, 50F; raw chicken, 49-50F. Note: Items discarded.3. Other: eggrolls, prep top, 50F (discarded); squid, 63F (moved to walk-in); shrimp wonton, soup station, 58-61F (moved to refrigeration unit); peking duck - room temp, 68-71F (moved to walk-in); flounder - thawing in stagnant water, 54-73F (iced down); chicken feet - room temp (moved to walk-in); creamer - ice bath, 46F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(B) - Corrected During Inspection Critical Observed raw shell eggs stored at room temperature at the wokline and under a prep table. Note: Eggs moved to the walk-in.
  Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45F or less.
• 3-501.17A - Corrected During Inspection Critical Observed that the prepared, ready-to-eat eggrolls held in the walk-in are not properly dated for disposition. Note: Eggrolls discarded due to temperature abuse.
  Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: container for celery observed with mildew on the interior surface.
  Clean all food contact surfaces at a frequency that avoids accumulation or growth of mold/mildew.

April 26, 2007 (Complaint)

• 6-202.15(A)(1)-(3) - Observed the screen on the back door torn and in disrepair.
  Replace the screen so that the door is sealed and not an entry point for pests.
• 6-501.12(A) - Observed the following in need of cleaning:1. Floor areas with grease and food debris accumulation, especially under the wokline, fryers, shelving and equipment.
  Clean the floors more frequently.

April 24, 2007 (Complaint)

• 5-501.115 - Observed liquid waste on the ground around the dumpster and leaking through the parking lot and grease laden waste around the grease barrel.
  Maintain the area around the dumpster and grease barrel clean.
• 5-501.116(B) - Observed a strong odor coming from the grease barrel/dumpster area and an accumulation of grease on the outside of the grease barrel.
  Maintain refuse conatiners clean.

March 01, 2007 (Complaint)

• 3-302.11(A)(4) - Corrected During Inspection Critical Observed containers of jello uncovered.
  Cover all food items to protect from contamination.
• 4-502.11(A) - Observed plastic covered metal trays used to hold jello pans with the plastic broken on the corners and edges.
  Maintain equipment in good repair and discard as they become damaged.

February 15, 2007 (Follow-up)

• 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-304.14(B)(1) - Corrected During Inspection Repeat Observed wet wiping cloths stored on the counter in between use.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - Corrected During Inspection Repeat Food stored on the floor in the walk-in.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: crabstick, 51F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.

January 31, 2007 (Routine)

• 2-301.12(A)-(B) - Critical Observed an employee "wash" hands without using soap or paper towels.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 2-301.15 - A food employee was observed cleaning their hands in a food preparation sink.
  ALL food employees shall wash their hands in ONLY a designated handsink.
• 2-401.11(A) - Corrected During Inspection Critical (REPEAT): Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• 3-202.15 - Corrected During Inspection Critical (REPEAT): The following food item(s) from damaged packaging were found offered for sale or service: dented cans stored with undamaged items.
  Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
• 3-301.11(A) - Critical Food employee failed to wash his or her hands prior to putting on gloves for food preparation.
  ALL food employees shall be washing their hands as specified under 2-301.12.
• 3-302.11(A)(1) - Critical (REPEAT): Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw animal product over RTE items in the walk-in freezer, walk-in refrigerator and reach-in units.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: spray bottle of water.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-304.11(A)-(B) - Corrected During Inspection Critical The following food item(s) were found stored in contact with soiled equipment or utensils: egg rolls in prep top with a grocery bag (with groceries in it) sitting directly in contact with egg rolls
  Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items.
• 3-304.14(B)(1) - Observed wet wiping cloths stored on the counter in between use and used to line cutting boards.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-305.11(A)(3) - (REPEAT): Food stored on the floor in the walk-in refrigerator.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.13(A)-(D) - Corrected During Inspection (REPEAT): Observed the following food thawing using an improper method: chicken in stagnant water on the counter, beef at room temperature, and cases of fish at room temperature.
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-501.15(A)(1)-(7) - (REPEAT): The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: 1. room temperature for extended periods of time2. in prep top of refrigeration unit
  Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
• 3-501.16(A)(1) - Critical (REPEAT) : The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: peking duck placed back into roaster, 115-130F; buffet items (list and temperatures in Comments section). Note: duck in roaster to be reheated and buffet items removed from buffet for reheating.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.16(A)(2)(a) - Critical (REPEAT): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: eel in sushi RI, 47F; raw peking duck at room temp, 61F, sushi, 70F; Gen Tso's at room temperature, 50-60F.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-501.19(A) - Critical The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): sushi, certain buffet items
  If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
• 3-501.19(B)(1)-(4) - Critical Observed sushi rice for which time rather than temperature is being used as a control was not labeled with a discard time.
  If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
• 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is not consumer advisory for the following food item(s) that may be served raw and/or undercooked: oysters and "Hot Pot" items which customers cook themselves
  If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: 1. concrete blocks used as step stools in the dish area 2. shoelaces used at right spray arm for elevation
  Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: knives stored in unclean crevice at prep line
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 5-205.15(B) - Plumbing connections to the right of the dishmachine (under the right spray arm) piping are leaking.
  A plumbing system shall be maintained in good repair.
• 6-302.11 - (REPEAT): Observed that toilet tissue was not provided at each toilet (employee restroom).
  Provide toilet tissue at each toilet to minimize hand contact with fecal waste.
• 6-501.12(A) - Repeat Observed that the following is in need of cleaning:1. drains2. wall area under wokline
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-101.11 - Critical Observed that containers of poisonous and toxic materials do not bear have legible manufacturer's labels. Bulk jugs of bleach were not observed labeled.
  All containers of poisonous and toxic materials shall bear a legible manufacturer's label to prevent accidental contamination of food and food contact surfaces.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution was measured in excess of 200 ppm.
  Maintain the concentration of the bleach between 50-100 ppm.

October 13, 2006 (Complaint)

September 06, 2006 (Complaint)

August 14, 2006 (Follow-up)

• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk-in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.13 - Corrected During Inspection Repeat Observed pork thawing improperly in stagnant water.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.15A - Corrected During Inspection Repeat The methods used for cooling were not adequate. Observed large portions of noodles in the walk-in.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 43.1-3-4 - Repeat The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
  The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that crad may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the back screen door. Screen has been replaced, but does not fit in the frame tightly. Missing the self closer.
  Adjust/replace the door so that it does not allow for the entrance of pests.

August 01, 2006 (Routine)

• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed 4 dented cans stored with undamaged items.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw meat stored over vegetables and RTE items in the walk-in refrigerator.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw meats stored improperly in the walk-in refrigerator and freezer.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11A4 - Critical Repeat Unwrapped or uncovered food in the walk-in freezer and refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Repeat Unlabeled food containers (spray bottle of water, container of salt).
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.14B2 - Repeat Improper use of wet wiping cloths. Observed wet wiping cloths used to line cutting boards.
  Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11A3 - Repeat Food stored on the floor in the walk-in refrigerator and freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.13 - Corrected During Inspection Repeat Observed shrimp, noodles, duck and beef thawing improperly in stagnant water or in room temperature.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.14A - Critical Noodles and fried chicken was noted not being adequately cooled to prevent the growth of harmful bacteria. Items measured 50F and 49F and it was stated items were prepared more than 6 hours ago.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3-501.15A - Repeat The methods used for cooling were not adequate. Observed large portions of noodles and fried chicken in the walk-in.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16A - Critical Repeat Sushi rice as observed hot holding at improper temperatures, 120F.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 3-501.16B - Critical Repeat Observed food items cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-101.111 - The nonfood contact surface of the duct tape on the spray arm is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.16 - Soda crate(s) found used for the following: elevation of soda syrups
  Soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-204.112B - There was no working temperature measuring device located in the right 2 door reach-in prep along the cookline or the walk-in refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-301.11 - Observed the following units with ambient air temperatures above 41F:1. Walk-in, 48F2. True 2 door prep units along cook line: left, 51F; right, 57F3. True reach-in prep sushi, 51F
  Repair/adjust units so that they can maintain 41F or below. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.11A - A shelf in the preparation area was observed in a state of disrepair and damaged.
  Repair the shelf or replace.
• 4-502.11B - The food temperature measuring device was found out of calibration in the range of use. Thermometer read 20F in an ice bath.
  Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
• 4-602.11E - Surfaces of the ice machine and ice chute nozzle at the soda machines was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of the equipment at any time when contamination may have occurred or per manufacturer specifications.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1. gaskets of walk-in and along cookline2. shelf at cookline
  Clean the surface at a frequency necessary to preclude accumulation of soil residues.
• 4-903.11A - Boxes of single service items were found stored on the floor at the cashier station.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 43.1-3-4 - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
  The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that crad may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.
• 5-501.115 - Trash and grease were observed adjacent to the refuse container (dumpster and grease container) outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-202.15 - Openings to the exterior of the building are present along the back screen door. Screen is damaged and not tightly fitting.
  Replace the door so that it does not allow for the entrance of pests.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at the front.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided in the employee restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-302.11 - Corrected During Inspection Toilet tissue was not present at each toilet.
  To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.
• 6-501.11 - The wall by the soda syrups is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111C - Critical Adequate methods are not being used to control pests. Observed an abundance of flies throughout the facility.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12A - Repeat The following was noted in need of cleaning:1. floor drains2. floor under equipment
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 7-202.12C - Critical Pesticides are not being applied with a certified applicator. Observed a can of Raid.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

February 08, 2006 (Follow-up)

• 3-302.12 - Repeat Unlabeled food containers (e.g. salt, sugar, etc along the cookline).
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.13 - Repeat Observed squid thawing on a prep table within the kitchen.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.15A - Repeat The methods used for cooling were not adequate. Observed fried chicken being cooled at room temperature.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 4-602.11C - Critical Repeat Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-602.11E - Repeat Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of can opener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 6-501.11 - Repeat The tiling on the kitchen flooring is not maintained in good repair. There are missing tiles.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 08, 2006 (Follow-up)

• 3-302.12 - Repeat Unlabeled food containers (e.g. salt, sugar, etc along the cookline).
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.13 - Repeat Observed squid thawing on a prep table within the kitchen.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.15A - Repeat The methods used for cooling were not adequate. Observed fried chicken being cooled at room temperature.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 4-602.11C - Critical Repeat Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-602.11E - Repeat Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of can opener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 6-501.11 - Repeat The tiling on the kitchen flooring is not maintained in good repair. There are missing tiles.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

January 26, 2006 (Routine)

• 3-301.11B - Corrected During Inspection Critical Observed bowls being used as scoops within containers of rice, vinegar, etc. Also observed food handler preparing boiled eggs with his/her bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11A1 - Critical Observed multiple occurrences of raw foods (e.g. chicken, fish, beef) being stored over ready-to-eat (RTE) foods within the prep units along the cookline and the walk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination within the walk-in refrigerator.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Corrected During Inspection Unlabeled food containers (e.g. salt, sugar, etc along the cookline).
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use (e.g. used under cutting boards to prevent slippage).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor (walk-in refrigerator and walk-in freezer).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.13 - Observed squid thawing on a prep table within the kitchen.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.15A - The methods used for cooling were not adequate. Observed fried chicken being cooled at room temperature.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16A - Corrected During Inspection Critical Fried crab meat (121F), Egg Pho Young (120F), Baked Chicken (123F) hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Critical Raw eggs (56F), Squid (52F), Boiled Eggs (81F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) food in the walk-in refrigeration unit are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-402.11A - The hand sink located next to the main kitchen entrance is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-602.11C - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-602.11E - Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of can opener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-501.11 - The tiling on the kitchen flooring is not maintained in good repair. There are missing tiles.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - The kitchen floors are noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Corrected During Inspection Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

January 26, 2006 (Routine)

• 3-301.11B - Corrected During Inspection Critical Observed bowls being used as scoops within containers of rice, vinegar, etc. Also observed food handler preparing boiled eggs with his/her bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11A1 - Critical Observed multiple occurrences of raw foods (e.g. chicken, fish, beef) being stored over ready-to-eat (RTE) foods within the prep units along the cookline and the walk-in refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination within the walk-in refrigerator.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Corrected During Inspection Unlabeled food containers (e.g. salt, sugar, etc along the cookline).
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use (e.g. used under cutting boards to prevent slippage).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor (walk-in refrigerator and walk-in freezer).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.13 - Observed squid thawing on a prep table within the kitchen.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.15A - The methods used for cooling were not adequate. Observed fried chicken being cooled at room temperature.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
• 3-501.16A - Corrected During Inspection Critical Fried crab meat (121F), Egg Pho Young (120F), Baked Chicken (123F) hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Critical Raw eggs (56F), Squid (52F), Boiled Eggs (81F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) food in the walk-in refrigeration unit are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-402.11A - The hand sink located next to the main kitchen entrance is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-602.11C - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 4-602.11E - Surfaces of the can opener was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of can opener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-501.11 - The tiling on the kitchen flooring is not maintained in good repair. There are missing tiles.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - The kitchen floors are noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Corrected During Inspection Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

November 23, 2005 (Complaint)

August 31, 2005 (Complaint)

July 26, 2005 (Routine)

• 11-14A - Corrected During Inspection Critical The establishment has not posted the permit to operate in a conspicuous location.
  Immediately post the permit to operate in plain view to the public.
• 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw shrimp.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.12 - Repeat Unlabeled food containers (i.e. flour, salt, sugar).
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor (walk-in's and kitchen floor).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16A - Critical Repeat Egg Roll (121F), Shrimp (121F), Roast Pork (110) hot holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.16B - Critical Chicken Feet (56F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-204.112B - There was no temperature measuring device located in the 1-Door True Prep Unit along Hong Kong Pho Bar.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11B - The door gasket of the walki-in refrigerator is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.13A - Manufacturer containers were observed reused for the storage of ingredient storage.
  Discontinue the reuse of single-use containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-903.11D - Observed single service items stored on the floor along the hallway near the restrooms.
  All single service items (i.e. cups, paper towels, utensils, etc) shall be stored at least 6" off the floor.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the rear screen door within the kitchen.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.12B - Corrected During Inspection Observed no provision for hand drying at the handwashing lavatory located along the Hong Kong Pho Bar.
  Hand drying devices such as a continuous towel system that supplies the user with a clean towel shall be provided to encourage proper hand drying by food handlers.
• 6-303.11C - Inadequate lighting was noted under the hood system.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.16 - Corrected During Inspection Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

March 25, 2005 (Follow-up)

March 23, 2005 (Routine)

• 3-202.15 - Critical Observed a number of dented cans in storage area.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed cups and bowls being used as dispensing utensils
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Dispensing utensil must have handles.
• 3-302.11A1 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). NOTE: See comments.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Critical Unwrapped or uncovered food in most of the reach in refrigerators.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12 - Dispensing utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours.4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.14A - Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-402.12A - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
  Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
• 3-501.13 - Corrected During Inspection Observed food thawing at room temperature.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.16A - Corrected During Inspection Critical Repeat Some foods hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
• 4-101.111 - Corrected During Inspection Repeat The cardboard boxes used as floor mats are not corrosion resistant, nonabsorbent, and/or smooth.
  Remove the cardboard boxes. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-202.16 - Bread crate(s) found used for the following: elevated storage
  Bread, milk, soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-204.112A - The temperature measuring device in the cool storage holding units were not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 5-205.11B - The handwash station at the Sushi Prep Station is being used for purposes other than washing hands Observed plastic containers being stored in sink.
  The handwash facility identified above is to be used for washing hands only.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 6-202.11A - Lights bulb(s) under the hood were not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-202.15 - Repeat Openings to the exterior of the building are present along the rear entry door located in the kitchen.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.